chicken and rice stirfry

Name: Chicken and Rice Stirfry
Cuisine: Asian
Ingredients: 1 pound(s) chicken breast, boneless and skinless, cut in chunks; 2 - stalks celery, diced; 1 large carrot, diced; 1 large onion, quartered; 1 teaspoon(s) chicken bouillon; 1 can(s) chicken broth; 2 1/2 cup(s) water; 1 1/2 cup(s) rice; 3 tablespoon(s) soy sauce, low sodium; 2 - garlic cloves, crushed

(1 RATING)

55 Pinches

Pamela Riche

Long Branch, NJ

Updated on Jul 7, 2010

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Ingredients

1 pound chicken breast, boneless and skinless, cut in chunks
2 - stalks celery, diced
1 large carrot, diced
1 large onion, quartered
1 teaspoon chicken bouillon
1 can chicken broth
2 1/2 cups water
1 1/2 cups rice
3 tablespoons soy sauce, low sodium
2 - garlic cloves, crushed

How To Make chicken and rice stirfry

Step 1

Mix 2 cups water and can of broth, bring to a boil.

Step 2

Add rice, bring to a boil then cover and reduce heat to simmer until liquid is absorbed - approximately 30 minutes.
Step 3

In wok or large pan heat 1/2 cup of water, bouillon and garlic over medium high heat.
Step 4

Add prepared vegetables and chicken.
Step 5

Stir fry until vegetables are tender and chicken is cooked through, about 15 minutes.
Step 6

Add cooked rice and stir well.
Step 7

Add soy sauce and mix in.
Step 8

NOTES: Make sure all visable fat is removed from chicken before cooking.
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